esselle wrote:Hi there and welcome. Only just joined myself but the regulars seem friendly enough
I could use a bit of a tutorial on fish filleting because when we go on holiday in the Keys we fish quite a bit and this year I fancy throwing a few on the grill.
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Oops, I only just read this today - 1 year later. Do I win a prize?!
The main piece of advice I can give you is to make sure you have a extremely sharp filleting knife.
- De-scale the fish (if requried) by scraping the back end of your knife against the grain (so-to-speak) on the fish. Scrap away from you as the scales will fly everywhere. Top tip - if you buy fish from a fishmonger, ask them to do it for you.
- Tip of the knife in the bum hole and cut along the belly to the bottom of its head.
- Pull out guts and run the inside of the fish under some water to clean.
- Off with its head.
- Fillet each side of the fish by placing the tip of your knife along each side of the backbone whilst pulling the flesh away as you run the knife along the bone and against the edges of the rib bones - being careful not to cut and seperate the rib bones.
If you do end up with some bones emedded in the flesh (and this does tend to happen more so with very fresh fish) use some clean small pliers to pull them out.
If you are grilling the fillets then it isn't a good idea to skin them as well.